* Fundamentals of Cooking: Covers basic cooking techniques, knife skills, and understanding different cooking methods.
* Baking and Pastry: Focuses on the art of baking bread, cakes, pies, and other desserts.
* Meat Fabrication and Butchery: Teaches proper meat cutting and preparation techniques.
* Seafood Preparation: Covers the selection, preparation, and cooking of various seafood.
* Culinary Math and Cost Control: Essential for managing recipes, inventory, and restaurant finances.
* Menu Planning and Development: Involves creating balanced and appealing menus.
* Food Safety and Sanitation: Covers hygiene and safety regulations crucial in food preparation.
* Restaurant Management: Provides an overview of restaurant operations, staffing, and customer service.
* Advanced Cooking Techniques: Explores more complex culinary methods like sous vide or molecular gastronomy (depending on the school's focus).
* History of Gastronomy: Explores the evolution of cuisine and cooking styles across different cultures.
These are just examples, and the specific courses offered will vary depending on the culinary school and its specialization (e.g., pastry arts, international cuisine, etc.).